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Wednesday, November 30, 2016

Q:I tried making yogurt with your yogurt and it didn't work. What happened?A:Making good yogurt is a balancing act between culture, temperature and incubation period. The closer your starter yogurt is to its “Purchase By” date the fewer active bacteria it has. While older yogurt still has plenty of bacteria to be beneficial to our digestion it may take larger amounts to properly inoculate milk to produce yogurt. We suggest one half to three quarters cup of our yogurt to one-gallon milk. For best results add the yogurt starter to milk that is 109 degrees F. Any hotter and the culture will die. If the milk is too cool, 105 degrees F and below, the culture will be sluggish and possibly not make yogurt. If you heat a gallon of milk up to 109 degrees, add the culture, wrap the gallon in a towel and sit it in a warm place over night the temperature should stay about right for proper incubation.For smaller batches you are going to need some kind of heat source. A good electric yogurt maker is the easiest way. If your end result is too runny with no separation (curds and whey) then you didn’t have enough culture or not enough heat during incubation. If separation occurs then you had too much culture and/or too high of an incubation temperature.

You can find the answers to more frequently asked questions about our yogurt at othe yogurt FAQ page on our website.

Tuesday, November 29, 2016

Tart yogurt means it has been traditionally fermented or aged. Traditionally fermented yogurt has far less lactose (naturally occurring milk sugar) and a significantly larger population of probiotics (live beneficial bacteria or culture). The beneficial bacteria eat the lactose and produce lactic acid, hence the tart taste.

A cup of whole milk contains 12g of lactose. White Mountain yogurt contains less than half that—5g—and, as a result, is easily digestible by our lactose-intolerant consumers. The live bacteria populate our digestive tract and help increase the nutritional value of all the food we eat through more efficient digestion. The bacteria also provide a significant source of B vitamins and trace minerals as a result of their life cycle.

Saturday, November 19, 2016

I
was in Dallas a
few months ago at a Whole Foods Store. I purchased two 16oz jars of White
Mountain Premium Bulgarian Yogurt with live acidophilus. This is no doubt the
best yogurt that I have ever eaten.– La Vern

A
few years ago I was looking for a true yogurt and couldn't believe I finally
found what I was looking for! Majority of the so called "yogurts" in
the dairy section shouldn't be allowed to claim it's a yogurt product with all
the stuff they put in it. Love White Mountain Bulgarian Yogurts; keep up the
good work and don't ever stop!!! – Emily

Thank
you so much for making fantastic yogurt! Due to mental, spiritual, and health
issues I have not been able to enjoy dairy for the last 10 years. A fellow
farmer introduced me to your yogurt a few weeks ago and i have devoured GALLONS
since. THANK YOU! Perhaps larger quantities? –
Jessie

Preheat oven to 350º. Sift dry ingredients. Beat the eggs, then gradually beat in the molasses and honey. Slowly beat in the oil. Stir in the flour mixture alternately with the yogurt. Gently stir in the zucchini and bananas. Pour into a greased tube or bundt pan. Bake for 50 to 60 minutes. This recipe also works with shredded apples / carrots or applesauce substituted for zucchini. Store in refrigerator until needed.

Thursday, November 10, 2016

There are only two ingredients in White Mountain Bulgarian Yogurt: milk and live, probiotic culture. That's it. No added sweeteners, stabilizers, hormones, antibiotics, texture enhancers or anything else that giant food corporations have used to change the taste and sensation of eating pure, natural, old-world yogurt. Fermented for 24 hours and packaged in glass, this is the traditionally tart staple superfood eaten in some parts of the world for thousands of years.

Monday, November 7, 2016

That concept of food as medicine grew into my life's passion. I have experimented with food and the environment's effects on my body and those around me for over forty-five years. I discovered that all of the harmful substances we ingest or subject ourselves to have definable effects on our body and mind that can bloom into life-threatening disease.

I also found that many older cultures from around the world have used food as medicine for many generations, (the Chinese and Hindus, for examples) and recognize the ramifications of a poor diet. Our Western culture has only recently begun to explore this fact, which makes organizations such as the IRN and Eat REAL so important in their mission to change the head-in-the-sand attitudes of the major food companies and regulating bodies who seemingly support misinformation about the food we eat. We should all be able to easily find good food that will support our health.

Thursday, November 3, 2016

A: Milk sours, "goes bad" or makes yogurt due to bacterial action. The key
is what kind of bacteria - good or bad - get the upper hand during these processes and
end up in the majority. Yogurt is milk that has been pasteurized to kill off most of
the unwanted bacteria, then thoroughly packed with beneficial bacteria by the yogurt-making process. Beneficial
bacteria is generated by a traditional 24 hour fermentation process at White Mountain Foods using four kinds of beneficial yogurt culture. These cultures take over and fill all available living room in the container and using up the
food supply (milk). Even if spoilage-causing bacteriawere
introduced, they could not survive in this super-dense probiotic environment.